Sunday, September 14, 2008

Baked (fried?) Apple

Growing up, my mom used to make baked apple as part of Sunday Dinner. I have not been able to replicate her exact recipe. I came up with my own tasty variation instead.

4 small to medium sized apples (It's apple season in New England right now, so I plenty apples laying around); skinned, cored, quartered and slicedalmond oil (sunflower oil works too)agave syruphandful of organic cranberrieshandful of organic raisins

Coat the bottom of a large skillet with almond oil.Put raisins and cranberries in skillet. Keep it all at medium to high heat and let the fruit *toast* for a bit.

Add the apple slices. and let *toast* at medium heat for about 10 minutes. As apple slices start to get soft and slightly browned, turn heat to low. Drizzle agave syrup over the fruit mixture.

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Why This Blog...

If you landed here from my other blog (OurTravelsInBiomedLand), then you know why. If not, well, my two beautiful boys have a lot of digestive issues and as a result, we ended up with diet that is free of gluten, dairy, soy, and a variety of other foods. Due to the particular combination of foods that the boys need to avoid, there are not a lot of store bought, pre-prepared, ready made foods they can consume. So I had to learn to cook things from scratch. And while it was rough in the beginning, now, after well over 4 years of cooking practice, most of the kitchen chemistry experiments actually turn out quite well.

Now please understand that the recipes I post here are intended to appeal to kids. It was never my intent to (re)create fancy schmancy haute cuisine. And you also won't find a lot of "this is how you can continue to serve your kid mac & cheese without the actual mac & cheese and they won't taste the difference" type recipes. As I have found that recreating the so-called *kid friendly* foods from our pre-diet changes days is virtually impossible, and would always lead to disappointment.

What you will find is this: any and all of my kitchen chemistry experiments are started from the premise of wanting to come up with something tasty that's relatively simple to cook, and uses pure food ingredients as much as possible.

Foods We Avoid or Only Use Sparingly

All prepackaged/pre-prepared foods with unrecognizable, unpronouncible or genetically modified ingredients (aka stay as close to foods as made by Momma Nature as possible)

Banana (Salamander)

Canola Oil (HUGE problem for Salamander)

Casein (well, pretty much all mammal dairy)

Citrus (Potatey)

Coconut (Potatey)

Corn (Potatey)

Gluten

Limited Eggs (we used to be egg free; egg white was the big IgG based problem, but egg yolks are *sulphur bombs* and the boys have trouble processing sulphur; so limited amounts and rotate, rotate, rotate)

Limited high glutamate veggies (legumes, beans, peas - we do eat them, but we rotate)

Limited Quinoa (high oxalate foods are a problem for Salamander)

Low protein (one of the breakdown elements of protein is ammonia; both boys have ammonia processing issues)

Low Sugar (as much as humanly possible - I use honey, agave syrup or maple syrup for sweeteners)

Most nuts for Salamander (he can have almond, walnut and hazelnut - of course then Potatey can't have walnut..)

Mushroom (fungus.. we have enough fungi issues, thank you very much)

Mustard (Salamander)

Onion

Pumpkin (HUGE problem for Salamander)

Radish (Potatey)

Shelfish

Soy

Various Spices, such as ginger, cinnamon, clove, garlic, nutmeg, oregano (Potatey - do I think he really is allergic to these? No. I think funky immune system cross reaction)